Warm Rosemary Olive Oil Bean Dip

9 25 336
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 4
Warm Rosemary Olive Oil Bean Dip
Health Highlights


1/4 cup Extra virgin olive oil
1 tbsp Rosemary, fresh (chopped)
2 clove(s) Garlic (finely chopped)
1 can (15oz) White beans, canned (drained, or 2 cups cooked)
3/4 cup Sliced almonds (toasted)
1/2 tsp Sea Salt
1 tbsp Lemon juice (plus more if needed)
1/4 cup Water (1/4 cup to 1/2 cup, hot)
1/2 whole lemon(s) Lemon peel (zest)


In a small saucepan, combine the olive oil, rosemary, and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary. Set the saucepan aside.

In a food processor, combine the beans, a 1/2 cup of the almonds, salt, lemon juice, and 3 Tablespoons of the rosemary oil. Pulse. Add the water 1/4 cup at a time, until the mixture is the consistency of thick frosting. Use more water, if necessary (especially if you’re warming the bean dip).

If serving warm, gently heat in the saucepan you used to make the rosemary oil.

Warm, or at room temperature, serve with the remaining drizzle of oil and a sprinkling of the almonds. Season more with sea salt, if needed.


Serve this warm OR at room temperature — both are nice.

Nutrition Facts

Per Portion

Calories 336
Calories from fat 197
Calories from saturated fat 22.5
Total Fat 21.9 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 14.7 g
Cholesterol 0
Sodium 303 mg
Potassium 623 mg
Total Carbohydrate 27.5 g
Dietary Fiber 7.5 g
Sugars 1.4 g
Protein 11.1 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 0.8

Energy sources